Spiced Pumpkin Raisin Cookies

Fall is my favorite time of the year and pumpkin is one of my favorite veggies.  I found this recipe on Dr Oz’s website so I took the recipe and cleaned it up a bit.  They were a hit!!!

3/4 cup coconut flour
2/3 cup gluten free oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup organic raw sugar
1/2 cup canned pumpkin puree
1/3 cup melted coconut oil
1 tbsp honey
1 tsp vanilla extract
1/2 cup raisins
Small handful of dairy free chocolate chips


Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

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